Blend all ingredients except 1/3cup of corn in a food processor until well combined and smooth. Using a small ice cream scoop or tablespoon, drop the batter on to lined dehydrator trays and press into the shape of corn fritters. Dry at 115 degrees for 2 hours and flip over, removing the non-stick backing, and place the fritters onto the mesh trays to continue drying until the desired consistency is reached (anywhere from 2 - 4 more hours).

Blend together all of the ingredients, except 2 cups chopped tomato, 2 cups chopped mushroom, cup corn, 1/2 of the red bell pepper, 1/2 the jalapeño and 1/2 the cilantro. Once you have lended the base, add the smooth mixture to a large bowl and add in the remaining chopped ingredients, stirring until well combined. Top the chili with any of the listed ingredients. Serve & Enjoy!